Giants Baseball & Softball Camps
Denny's - GENERAL MANAGER
Giants Baseball & Softball Camps, Sunnyside, Washington, United States, 98944
Overview
Reporting to the District Manager, the General Manager will be responsible for overall restaurant operations including execution and management of staff, controllable profit plan achievement, guest count growth, and sales building activities. Additional responsibilities include focus on employee selection, retention, continuous operational improvement, and a strong commitment to hospitality and guest satisfaction. General Managers must have a strong commitment to and exhibit Denny's Guiding Principles when interacting with others. Responsibilities Guests: Ensures that all Restaurant Managers and employees put "Guests First" to provide a respectful and enjoyable environment, satisfied guests, and repeat business. People: Attracts, hires, develops, coaches, and retains Restaurant Managers and hourly employees to maintain an engaged, high?performing team. Includes creating and maintaining a respectful environment, recruiting effectively, using training programs, development plans, and providing timely coaching and feedback. Restaurant Operations: Directs operations to meet Denny's Brand Standards for food and facilities. Ensures food preparation, handling, and storage guidelines are followed and sanitary practices are maintained. Growth: Drives sales, guest count, and profit through local store marketing plans, community relationships, and timely implementation of marketing promotions and co-op initiatives. Financials: Interprets financial and operational reports, analyzes data, identifies gaps, and develops solutions to achieve operating goals. Security: Ensures proper security procedures protect guests, employees, and company assets. Asset Management: Maintains cash handling and inventory controls to protect company assets. Compliance: Maintains compliance with Denny's policies and applicable regulations. Problem Resolution: Proactively addresses and resolves issues, involving District Manager or HR as appropriate. Teamwork: Performs other duties as needed and supports colleagues proactively.
Competencies
Focusing on Guests: Puts guests first while balancing business needs to create win/win solutions. Driving for Results: Sets and achieves goals, pushing self and team to move the business forward. Working Collaboratively: Builds productive relationships with guests, franchisees, staff, and partners. Personal Accountability and Decision Making: Takes initiative, honors commitments, and makes timely, informed decisions. Managing Talent: Builds and develops a strong team, providing effective feedback and coaching. Leadership Courage: Leads with conviction, addresses issues and provides solutions with timely feedback. Business Acumen: Understands the business and market, and collaborates across functions to drive growth.
Essential Functions
Must be able to lift a tray weighing up to 25 lbs Must be able to lift and carry supplies and equipment weighing up to 50 lbs; place items on shelves Must be able to bend, stoop, reach, lift, and grasp Must be able to hear well in a loud environment Must meet health and safety regulations for food handling Must operate a point-of-sale system and differentiate monetary denominations Must be able to work with all menu products Must be able to work with potentially hazardous chemicals Must have mobility to move and operate in confined areas Must be able to work inside and outside the restaurant Must observe staff and all aspects of operations Must stand and walk during an 8 to 10 hour shift; some shifts may exceed 10 hours Must tolerate extreme temperature changes in kitchen and freezer areas
Were unlocking community knowledge in a new way. Experts add insights directly into each article, started with the help of AI. #J-18808-Ljbffr
Reporting to the District Manager, the General Manager will be responsible for overall restaurant operations including execution and management of staff, controllable profit plan achievement, guest count growth, and sales building activities. Additional responsibilities include focus on employee selection, retention, continuous operational improvement, and a strong commitment to hospitality and guest satisfaction. General Managers must have a strong commitment to and exhibit Denny's Guiding Principles when interacting with others. Responsibilities Guests: Ensures that all Restaurant Managers and employees put "Guests First" to provide a respectful and enjoyable environment, satisfied guests, and repeat business. People: Attracts, hires, develops, coaches, and retains Restaurant Managers and hourly employees to maintain an engaged, high?performing team. Includes creating and maintaining a respectful environment, recruiting effectively, using training programs, development plans, and providing timely coaching and feedback. Restaurant Operations: Directs operations to meet Denny's Brand Standards for food and facilities. Ensures food preparation, handling, and storage guidelines are followed and sanitary practices are maintained. Growth: Drives sales, guest count, and profit through local store marketing plans, community relationships, and timely implementation of marketing promotions and co-op initiatives. Financials: Interprets financial and operational reports, analyzes data, identifies gaps, and develops solutions to achieve operating goals. Security: Ensures proper security procedures protect guests, employees, and company assets. Asset Management: Maintains cash handling and inventory controls to protect company assets. Compliance: Maintains compliance with Denny's policies and applicable regulations. Problem Resolution: Proactively addresses and resolves issues, involving District Manager or HR as appropriate. Teamwork: Performs other duties as needed and supports colleagues proactively.
Competencies
Focusing on Guests: Puts guests first while balancing business needs to create win/win solutions. Driving for Results: Sets and achieves goals, pushing self and team to move the business forward. Working Collaboratively: Builds productive relationships with guests, franchisees, staff, and partners. Personal Accountability and Decision Making: Takes initiative, honors commitments, and makes timely, informed decisions. Managing Talent: Builds and develops a strong team, providing effective feedback and coaching. Leadership Courage: Leads with conviction, addresses issues and provides solutions with timely feedback. Business Acumen: Understands the business and market, and collaborates across functions to drive growth.
Essential Functions
Must be able to lift a tray weighing up to 25 lbs Must be able to lift and carry supplies and equipment weighing up to 50 lbs; place items on shelves Must be able to bend, stoop, reach, lift, and grasp Must be able to hear well in a loud environment Must meet health and safety regulations for food handling Must operate a point-of-sale system and differentiate monetary denominations Must be able to work with all menu products Must be able to work with potentially hazardous chemicals Must have mobility to move and operate in confined areas Must be able to work inside and outside the restaurant Must observe staff and all aspects of operations Must stand and walk during an 8 to 10 hour shift; some shifts may exceed 10 hours Must tolerate extreme temperature changes in kitchen and freezer areas
Were unlocking community knowledge in a new way. Experts add insights directly into each article, started with the help of AI. #J-18808-Ljbffr